ITALIAN SQUID CASSEROLE - TRADITIONAL RECIPE!
Squid is often served fried in Italy, but this recipe casseroles it with a combination of tomatoes and bell peppers to create a deliciously rich sauce. From the book: "The Complete Book of Italian Cooking".
Provided by Um Safia
Categories Stew
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the squid pouch into 1/2" slices, cut the tentacles into lengths of approx 2". If using frozen squid rings, defrost and drain fully before using.
- Heat the oil in a flameproof casserole; fry the onion and garlic gently until soft. Add the squid, increase the heat and continue to cook for about 10 minutes until sealed and beginning to colour lightly.
- Add the bell peppers, rosemary and stock; bring to the boil. Cover and simmer gently for 45 minutes.
- Discard the sprigs of rosemary but leave any leaves that have come of them.
- Add the tomatoes, tomato paste, seasonings and paprika. Continue to simmer gently for around 45-55 minutes - or cover the casserole tightly and cook in a moderate oven (180°C/350°F) for 45-55 minutes, until tender.
- Give the sauce a good stir, adjust the seasoning, garnish with fresh herbs and serve with crusty bread.
Nutrition Facts : Calories 364.7, Fat 14.4, SaturatedFat 2.5, Cholesterol 529.3, Sodium 306.8, Carbohydrate 18.8, Fiber 2.9, Sugar 6.5, Protein 39.3
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